Brazilian
Pão de queijo
These small Brazilian cheese breads bake up crisp outside and chewy inside, with the salty aroma of queijo Minas running through the dough. They are best eaten warm, just as they come from the oven.
Watch it madeEdiane - Comida Mineira · 1:01
Ingredients
- Polvilho azedo sour cassava starch1 cup
- Whole milk1/4 cup
- Neutral oil2 tbsp
- Fine salt1/4 tsp
- Egg1 large
- Queijo Minas meia-cura, finely grated3/4 cup
- Neutral oil, for greasing hands1 tsp
Method
- Heat the oven to 200°C / 400°F and lightly grease or line a baking sheet.
- Place the polvilho azedo in a mixing bowl and make a well in the center.
- In a small saucepan, bring the milk, oil, and salt just to a boil.
- Immediately pour the hot milk mixture over the polvilho and stir with a wooden spoon until the starch is scalded and forms a crumbly, slightly sticky mass.
- Let the mixture cool for 8 to 10 minutes, until warm but no longer hot to the touch.
- Add the egg and knead or beat until the dough becomes smoother and elastic.
- Mix in the grated queijo Minas meia-cura until evenly incorporated; the dough should be soft, sticky, and able to hold its shape.
- Lightly oil your hands and roll the dough into 10 small balls, placing them a little apart on the baking sheet.
- Bake for 20 to 25 minutes, until puffed, lightly golden, and cracked on the surface.
- Serve warm, while the centers are still chewy and the cheese is fragrant.
Common questions
Can I substitute queijo Minas meia-cura if I can't find it?
Yes. Use a mild, semi-firm cheese that melts well, such as Parmesan mixed with mozzarella, Monterey Jack, or a young cheddar. Avoid very wet cheeses, which can make the dough too slack and reduce puffing.
How long do pão de queijo take from start to finish?
Plan on about 35 to 45 minutes total: 10 minutes to heat the milk mixture and mix, 8 to 10 minutes cooling, then 20 to 25 minutes baking. The dough comes together quickly, so have the oven preheated.
Why did my pão de queijo turn out dense or flat?
The most common causes are under-scaling the starch, adding the egg while the mixture is too hot, or using too much cheese or liquid. Also, if the oven isn’t fully hot, they may spread before setting.
How should I store leftover pão de queijo?
Store cooled pão de queijo in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days. Reheat in a 180°C / 350°F oven for a few minutes to restore the crisp exterior and soft center.
What’s the best way to serve pão de queijo?
Serve them warm, ideally right after baking, when the centers are still soft and stretchy. They’re great plain, with coffee, or alongside butter, jam, or savory spreads. If serving later, reheat briefly so they puff again.